Cut the flesh of a large lobster into slices as large as possible, and
nearly an equal size; reduce a pint of white sauce (No. 7) (with which
you have mixed two tablespoonfuls of tarragon vinegar) to two thirds;
then dip half the pieces of lobster into it with a fork, and place them
on a dish to cool, add two ounces of red lobster butter (No. 77) to the
remainder of the sauce, stir it well in, and dip in the remainder of the
pieces; when cold and set, dress them in crown upon salad, with a white
mayonnaise in the centre.